Mexico-born pastry chef Fany Gerson, author Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas and My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages and Frozen Treats, evokes the flavors of home with this deep red syrup.
2 lb. ripe plums
1 cup granulated sugar
1½ cups water
1 pint fresh raspberries
Pinch of salt
1 Tbsp. fresh lemon juice
Cut plums into quarters, discarding the pits, and place in a pot with sugar and 1 1/2 cups water. Bring to a boil over high heat, then turn heat to low and simmer 10 to 15 minutes, until the plums are tender. Let cool at least 30 minutes, then add the raspberries and purée in a blender. Add the salt and lemon juice, blending until smooth. Strain and discard the solids and refrigerate syrup until completely chilled, at least 2 hours.
Pour about 1/2 cup syrup over 1 cup shaved ice. (Alternatively, if you have an ice shaver, you may freeze syrup into cubes or a block, then put the flavored ice through a shaver.) Serves 8 to 10.
Fany Gerson, La Newyorkina, New York City